Cauliflower Rice Biryani

Cauliflower rice biryani is a fresh and summery twist on vegan vegetable biryani, made with seasonal veggies, spices, green peas, and tons of flavor. Naturally gluten-free, grain-free, soy-free, nut-free, and paleo.

Course Main Course, Side Dish
Cuisine dairy-free, gluten-free, grain-free, nut-free, paleo, refined sugar-free, soy-free, vegan, vegetarian
Keyword cauliflower rice biryani
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Total Yield 4 servings
Calories Per Serving 152 kcal
Author Yup, it's Vegan


  • 1 head cauliflower roughly chopped
  • 1 tbsp neutral oil
  • 1 red onion thinly sliced
  • 1 hot green chile finely chopped
  • 4 cloves garlic minced
  • 1 inch ginger minced or grated
  • 1/2 cup green peas (fresh or frozen & thawed) (omit if paleo)
  • 1 cup chopped mixed vegetables (I used green beans and red bell peppers)
  • 2 tbsp raisins (regular or golden)
  • 2 tbsp dried currants (or use more raisins)
  • 1/3 cup plain, unsweetened non-dairy yogurt
  • fresh cilantro (optional, for serving)


  • 1/2 tsp cumin seeds
  • 1 bay leaf
  • 2 green cardamom pods
  • 2 whole cloves
  • 1/2 tsp cayenne (less if sensitive to spice)
  • 1/2 tsp garam masala
  • 1/4 tsp ground turmeric
  • 1/4 tsp ground cinnamon
  • 1/4 tsp salt


  1. Add the cauliflower to a food processor. Pulse the food processor several times, stopping to stir the cauliflower as needed, until the cauliflower is chopped into small pieces about the size of grains of rice. Set aside.

  2. Mix together all of your spices so that they're ready to go. Warm the olive oil over medium-low heat in a large, wide skillet. Add the onion, chile, garlic and ginger. Stir and continue to cook, stirring occasionally, until the onion is starting to brown, 4-6 minutes.

  3. Add the spices and cook for about 60 seconds until fragrant. Stir in the green peas, mixed vegetables, and "riced" cauliflower. Continue to cook, stirring occasionally, for about 7-9 more minutes or until the cauliflower is cooked through and the other veggies are cooked to your liking.

  4. Reduce the heat to low and fish out the bay leaf from the dish. Stir in the non-dairy yogurt, currants and raisins. Season with additional salt and pepper to taste (I add a good deal more salt at this stage), and additional yogurt if desired. Continue to cook until warmed throughout, and then serve hot.

Recipe Notes

YOGURT: If you can't access unsweetened dairy-free yogurt, you can also use 1/4 cup plain non-dairy milk with a few teaspoons of lemon juice added; or use 1/2 cup cashew cream with lemon.

Nutrition Facts
Cauliflower Rice Biryani
Amount Per Serving (1 fourth recipe)
Calories 152 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Monounsaturated Fat 3g
Sodium 255mg11%
Potassium 303mg9%
Carbohydrates 28g9%
Fiber 7g29%
Sugar 12g13%
Protein 6g12%
Vitamin A 650IU13%
Vitamin C 143.6mg174%
Calcium 130mg13%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.